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31 May 2012

Puchero

Goodness I can't seen get away from soup. But it is so perfect for this time of year and having a batch or two in the fridge means dinner in jiffy which on cold dark nights is plus.

This is one from Cook the Books All About Soup cooking class the other week and it is just too good not to share. This is definitely a meal in itself and is indeed almost more of a stew, the name puchero actually means "stewpot" in Spanish. It is a meaty fragrant broth full of slowed cooked beef, pork and chicken. Traditionally it would also have cassava but kumura or sweet potato make for a great substitute. Topped with a little avocado and rice and corn bread, or even better some pandebono, on the side it is a hearty satisfying meal. Pandebono are delightfully cheesy little rolls. Though I need to practice that one a little before posting! First attempt were a little flat though still wonderfully cheese and moreish. Thanks to some tips from the wonderful world of social media it shouldn't be too long before I can share.

So without further ado here is the recipe, adapted only slightly from Cook the Books. It is soup after all so feel free to tweak to suit your own taste as really that's what cooking should be about.

Heat the olive oil in a frying pan over a medium heat. Add the sliced spring onions, can of tomatoes, 1/4 teaspoon of salt, pepper, cumin, saffron and 2 cloves of crushed garlic. Cook for 5 minutes or until soft, stirring often. Next add 2 tablespoons of chopped coriander stems, reduce the heat to low and cook for 20 minutes, stirring occasionally, until very soft. Transfer to a bowl and set aside.

Place the remaining 3 teaspoons of salt, chopped garlic clove, whole spring onion and the remaining coriander in a large heavy based saucepan or dutch oven. Layer over the pork shoulder, beef flank and chicken legs and cover with water. Bring to a boil and then reduce to a simmer for 1 hour and 15 minutes.

Remove the meat from the pot and set aside. Discard the whole spring onions and then add the kumura and baby potatoes. Allow the kumura and baby potatoes to simmer for 20 minutes or until tender and cooked through. Meanwhile shred the meat and remove and discard the chicken skin and bones. After 20 minutes add the meat back to the pot along with the winter greens and and the tomato paste and cook for 2-3 minutes. Taste and season with salt and pepper, ladle in to bowls and top with a few coriander leaves and fresh red chilli slices. Serve immediately with avocado, chilli, rice and cornbread or pandebono...or even both.

This soup is hearty at its best. Rich and meaty all enveloped in a fragrant broth. The coriander and chilli add a freshness and there is a welcome sweetness from the kumura. The baby potatoes rounding it all out as a meal in one.